Tortellini with Garden Vegetables – Pasta

8 oz Tortellini or Penne

1/2 c Fresh or Frozen Peas

2 tb Olive Oil

2 tb Parmesan Cheese; grated

1 md Carrot *

1 tb Fresh Basil or Parsley ***

1 md Zucchini; sliced thin

Fresh Ground Pepper To taste Ripe Tomato ** * Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use 1/2 tsp each.

In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12″ skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side.